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aerial shot of panchmel dal in a aluminium saucepan
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5 from 3 votes

Panchmel Dal Recipe (No Onion/Garlic)

Panchmel Dal is a delicious Indian dal prepared with a mix of five lentils - masoor dal, yellow moong dal, toor dal, urad dal, and green moong dal. Learn how to make panchratan dal without onion or garlic.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Cuisine: Indian
Servings: 4
Calories: 327kcal
Author: Hina Gujral

Equipment

Ingredients

  • 1 Cup Panchmel dal 1/4 Cup each chilka urad dal, toor dal, yellow moong da, green moong, masoor dal
  • 4 Cup Water
  • 1 Cup roughly chopped tomato
  • 1 - 2 green chillies chopped
  • 1 tablespoon grated ginger
  • 1 teaspoon turmeric powder
  • 1 teaspoon dry mango powder (amchur)
  • 1 teaspoon coriander powder (dhaniya powder)
  • Salt to taste
  • 1 teaspoon red chilli powder

Ingredients for tempering:

  • 4 tablespoon ghee
  • 1 teaspoon cumin seeds (jeera)
  • 2 dry red chilli
  • 1/4 teaspoon asafoetida (hing)
  • 1 teaspoon Garam Masala (see recipe)

Instructions

  • Mix all five lentils in a bowl. Wash and rinse lentils with water. Soak in water for 1 - 2 hours.
    soaked panchmel dal
  • After one hour, drain water from the dal. Add soaked dal in a pressure cooker along with chopped tomato, ginger, green chili, turmeric, salt, and 4 Cups of water. 
    panchmel dal cooking steps
  • Pressure cook the dal over medium heat for 2 – 3 whistle or 10 - 15 minutes. Allow the steam to release naturally from the pressure cooker.
  • Open the lid of the pressure cooker and gently mash the dal using the back of the ladle. Add 1 cup more water if the dal seems too thick.
    panchmel dal cooking steps
  • To prepare tempering, heat ghee in a kadhai.
  • Add cumin seeds, red chilli, asafoetida and fry for 10 - 20 seconds to release the aroma of the spices.
    panchmel dal cooking steps
  • Add boiled dal over the tempering. Be careful as dal might bubble and splutter. Stir to mix evenly. Keep the gas flame between medium-high.
  • Add red chilli powder, mango powder, coriander powder, and a teaspoon of Garam Masala. Stir to combine. Taste and adjust the seasoning according to taste. Simmer dal for 5 - 6 minutes over low heat. Turn off the heat.
    panchmel dal cooking steps
  • Garnish panchmel dal with chopped coriander.
  • Serve panchmel dal with basmati rice, bati or Chapati.

Notes

  • You can mix all lentils in equal parts at home. Or use the readymade mix of these five lentils easily available in Indian grocery stores and supermarkets.
  • Soaking dal in water for 1 - 2 hours reduces the cooking time and helps in getting a thick consistency of the dal. 
  • Panchmel Dal is usually cooked in pure ghee. You can use butter. Avoid using refined or olive oil for the purpose.
  • Adjust the amount of spices and chilies according to your taste preference. 
  • You can store the leftover cooked panchmel dal in an airtight container in the refrigerator for 2 - 3 days. 
  • Dry uncooked lentil mix can be stored at room temperature in an airtight jar for months. 
  • You can cook this dal in an instant pot or electric pressure cooker. Follow my tips from the post above. 

Nutrition

Calories: 327kcal | Carbohydrates: 35g | Protein: 13g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 38mg | Sodium: 141mg | Potassium: 622mg | Fiber: 16g | Sugar: 5g | Vitamin A: 690IU | Vitamin C: 43mg | Calcium: 47mg | Iron: 4mg